Last summer when my family was visiting my grandma in Wisconsin, we stopped into a little Mennonite store just a few miles from her house. It’s a pretty great place, and I can’t believe we went so many years without realizing it was even there. Stocked with everything you need to get your baking on — we’re talking a million (no, not literally) different kinds of flour, snazzy kitchen gadgets and candy out the wazoo — the store has definitely earned a spot on the must-do-while-we’re-at-Grandma’s list, right after Hawkeye Dairy ice cream, the Pamida crane machine and milkshakes at the Abby Café. Because we’re still relative newcombers to the shop, our loot from the Mennonite store has been pretty slim so far: fresh strawberries, homemade angel food cake, all-natural Pepsi (my brother insisted) and sour gummy worms (I’m guessing my brother was the one insisting on this one, too). But on our last circle through the store, I picked up two tiny cookie cutters that I was sure I’d put to use immediately upon my return home. One is a teeny teapot (handle, spout and all), and one is a baby chick.
Well the teapot and the chick found a home among my smorgasbord of cookie cutters but, up until last week, had yet to make their kitchen debut. Woo hoo for Easter for giving that tiny chick cookie cutter a chance to spread its wings and fly! The teapot will have to wait for another day (perhaps a tea party is in order?), but I am glad to have finally put that chick to good use.
This is another look at my favorite sugar cookie recipe from Real Simple (you can read about other uses for the magical dough here, here and here). For the yellow-tinted sugar topping, Jared and I made a simple mixture of 1/3 cup turbino sugar to 4 drops of yellow food coloring. Mix and mix until you can’t mix anymore, sprinkle a bit on each cookie cutout before baking, and your chickies will be ready to dazzle.
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Basic Sugar Cookies
From Real Simple (December 2009)
• 2 1/2 cups flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter
• 3/4 cup sugar
• 1 egg
• 3 teaspoons vanilla (the Real Simple recipe uses 1)
In a medium-sized bowl, mix flour, baking soda and salt. Set aside.
Using electric mixer, cream together butter and sugar until smooth. Add egg, and cream until fluffy (takes about two minutes). Add vanilla, and mix until combined. Turn mixer on low speed, gradually add dry ingredients, and mix until fully incorporated.
Form dough into disk shape, wrap with plastic wrap or parchment paper, and refrigerate for at least one hour.
Roll out dough on floured surface until it’s about 1/4 inch thick. Cut out your cookie shapes (to prevent sticking, try flouring the cookie cutters before using), and place about an inch apart on a parchment-lined baking sheet.
Bake at 350 degrees for 12 to 15 minutes (or until edges turn golden brown).
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Are you making anything special for the holiday weekend? Easter dinner? A delicious side dish? Maybe a new dessert? Happy Easter to you!
XO,
Katrina